Arroz con Leche (Mexican Rice Pudding) That Tastes Like a Hug and Flexes Like a Dessert Glow-Up

Arroz con Leche is the dessert your inner child and your adult taste buds can actually agree on. It’s simple, creamy, and loaded with cinnamon nostalgia—yet fancy enough to serve after tacos like you planned it that way. One pot, a handful of pantry staples, and you’re 30 minutes away from something that makes store-bought pudding look like a sad, cold handshake.

Want it rich? Light? Vegan?

Sweet grandma classic? Easy. This recipe is your cheat code to cozy comfort.

Why You’ll Love This Recipe

• Ultra-creamy texture without complicated techniques or gadgets.
• Customizable sweetness—go classic with condensed milk or keep it lighter with sugar.
• Zero-fuss ingredients you probably already have: rice, milk, cinnamon, sugar.
• Serve hot or chilled, topped with cinnamon, raisins, or even citrus zest.
• Great make-ahead dessert for holidays, potlucks, or “I deserve this” nights.

Shopping List – Ingredients

• 3/4 cup long-grain white rice (rinsed)
• 2 1/2 cups water
• 1–2 cinnamon sticks (or 1 tsp ground cinnamon)
• 1 strip orange or lemon peel (optional but amazing)
• 2 cups whole milk (or 1 cup whole milk + 1 cup evaporated milk for richness)
• 1/2 cup sweetened condensed milk (adjust to taste) or 1/3–1/2 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup raisins (optional; soak if you like them plump)
• Ground cinnamon, for finishing

The Method – Instructions

1. Rinse the rice until water runs almost clear.

   This prevents gummy pudding and keeps things silky.

2. Simmer the base: In a medium pot, add rice, water, cinnamon sticks, and citrus peel. Bring to a boil, then reduce to low, cover, and cook 12–15 minutes until most water is absorbed and rice is tender.
3. Milk time: Remove citrus peel. Stir in milk (and evaporated milk if using) and salt.

   Cook uncovered over low heat, stirring frequently so it doesn’t stick. Aim for gentle bubbles, not a milk volcano.

4. Sweeten smart: When the mixture thickens slightly (about 8–10 minutes), add sweetened condensed milk or sugar. Stir constantly for another 5–8 minutes, until creamy and spoon-coating thick.
5. Finish the flavor: Stir in vanilla.

   Add raisins now if you want them soft and plump. If it’s too thick, splash in more milk; too thin, simmer 2–3 minutes more.

6. Rest: Remove from heat. It will thicken as it cools—don’t panic.

   Taste and adjust sweetness or cinnamon.

7. Serve warm or chilled. Sprinkle with ground cinnamon. For extra flair, add orange zest or a drizzle of cajeta.

Keeping It Fresh

Cool completely, then store in an airtight container for up to 4 days.

It thickens in the fridge, so add a splash of milk when reheating to revive the creaminess. Reheat on the stove over low heat or in the microwave, stirring halfway. Avoid freezing—dairy separates and the texture goes from dreamy to grainy.

Nobody wants that.

Why This is Good for You

• Calcium and protein from milk support bones and recovery.
• Cinnamon brings antioxidants and flavor without extra calories.
• Manageable portions satisfy a sweet tooth with real ingredients, not mystery gels.
• Customizable sugar means you control the sweetness—and your energy levels after.

Pitfalls to Watch Out For

• Scorching the milk: Keep heat low and stir often, especially near the end.
• Overcooking the rice: Simmer gently; mushy rice = sad texture.
• Too sweet too soon: Add condensed milk gradually, taste, then adjust. You can add more; you can’t remove it (tragic, I know).
• Too thick after chilling: Just loosen with milk when reheating—don’t dump sugar trying to “fix flavor.”

Alternatives

• Dairy-free: Use oat or almond milk; sweeten with coconut milk plus a bit of sugar or maple syrup.
• Low-sugar: Use 2–3 tbsp sugar and add raisins for natural sweetness; finish with vanilla and citrus zest for perceived sweetness boost.
• Brown rice: Par-cook longer (30–35 minutes) before adding milk; texture will be heartier.
• Spice twists: Cardamom and clove for a chai vibe; star anise for a subtle licorice note.
• Toppings: Toasted coconut, chopped pecans, cajeta drizzle, or fresh berries. Because extra is fun.

FAQ

Can I use leftover cooked rice?

Yes.

Use 2 1/2 to 3 cups cooked rice. Skip the water step and simmer directly with milk, cinnamon, and a pinch of salt. It will thicken faster, so stir constantly.

How do I prevent a skin from forming on top?

Stir occasionally as it cools, or press plastic wrap directly on the surface.

A tiny pat of butter can also help, IMO.

Is sweetened condensed milk required?

Nope. Sugar works great. Start with 1/3 cup and adjust, since milk concentrates sweetness as it reduces.

What rice is best?

Long-grain white rice is classic for a soft yet defined texture.

Short-grain gets extra creamy (more risotto-like). Avoid instant rice—texture gets weird.

Can I make it in an Instant Pot?

Yes. Cook rice with water, cinnamon, and peel on High for 4 minutes (10-minute natural release).

Stir in milks and sweetener on Sauté (Low) until creamy, stirring often.

How do I serve it for a party?

Spoon into small cups, dust with cinnamon, and add a tiny strip of orange zest. Warm hold in a low oven or serve chilled for a clean, no-mess dessert bar.

My Take

This is nostalgic comfort with just enough chef energy to feel intentional. The citrus peel and a 50/50 milk–evaporated milk blend are the secret handshake for depth and creaminess.

I like it warm, with a little extra cinnamon and a few raisins, FYI. Keep it simple, stir with patience, and you’ll get that “how is this so good?” reaction every single time.